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  1. SiseFromm

    Dinner! 2008

    This isn't so much what I made for dinner last night, but I just found these pics on my camera and I thought I would throw them up for posterity's sake. We did caviar service as a start to our Christmas Eve meal. It was glorious and luxurious. There were 8 of us sharing a 5 oz. tin of Tsar Nikolai American Estate Osetra Caviar with fresh Yukon Gold Blinis and an egg salad featuring sifted eggs, minced red onion, chives, and whipped creme fraiche. We paired the caviar with Polish vodka on ice. Talk about a pure luxury. Enjoy.
  2. I love Jamie's sensible, direct from the ground approach to cooking. The flavors are huge and clean and simple but manage to offer intrigue and sophistication all at the same time. It's proper British sensibility mixed with a lot of influence from Italy. Gorgeous stuff I say and I'm sure, with a little help from my own farmer's market, I'll be re-creating a lot of these dishes.
  3. I've always felt the portions were a bit big, but that's Florent. He always give you plenty of food! I've got to get over there. I've been meaning to. That's David Meyers' new joint, yeah? Interestingly, he was invited along with a major list of heavy hitters (Boloud, Keller, Adria, Blumenthal, etc.) to cook at the Charlie Trotter anniversary dinner. He must have been beside himself to work with all those killer chefs at such an amazing event. Did you hear about Heston Blumenthal's ocean dish that was accompanied by an iPod mini playing sounds of waves crashing?!? Crazy!
  4. I fear the lack of review by RJ might suggest an underwhelming experience? Hmm . . .
  5. Hello all. I pretty much dropped off the planet at the end of December for a much needed break from work. During that time, we cooked. A lot. And drank wine. A lot of it. Bottles that made appearances include 1996 Dom, 2003 & 2005 Saxum Rocket Block, 1996 Krug, 1982 Chateau Beychevelle, 2006 Mollydooker “Carnival of Love”, several single vineyard Pax Syrahs from various vintages, ancient Diamond Creek, a vertical of Seavey Cabernet Sauvignon, plus magnums of 1994 Shafer Hillside Select, 2005 Orin Swift Prisoner, and 2004 Buccella. I know there were more. I've got boxes heading to t
  6. I'm not sure if they provide service as far south as San Francisco, but on our last trip, we booked with Magnum Tours on our last trip.
  7. Ughh . . . no kidding! There's something to be said about ordering the right drink in the right environment. A high-end steakhouse? A nice cold martini. A Mexican restaurant? A margarita. Japanese beer or Sake seem to be appropriate for Sushi. A pub? Umm . . . maybe a beer? As in, they spent a ton of time and energy putting a nice list of draft and bottle beer together, specifically designed to compliment the food? Maybe you might want to skip the "Cosmopolitan", and go for a wheat beer.
  8. Amen. My experiences mirror this exactly. Apparently, being annoyed by the patrons at Crow Bar isn't something exclusive to me.
  9. Fresh pasta really doesn't take a lot of hard-heat cooking and I don't think a rapid boil is required. The simmer cooked the pasta completely and fully warmed the interior filling. We used salted water as usual but the water was at a nice, gentle bubble. I dropped them in carefully and let them simmer for around 2 - 3 minutes. I was careful to keep them from hitting and sticking to the bottom so as not to tear or rip the pasta. I used a regular pasta recipe which ran at 2 cups all-purpose flour to 2 whole eggs and a little bit of olive oil. I make pasta using the well method and slowly
  10. p.s. - If there's any complaint I have about Crow Bar, it isn't about the food, location, ambiance , or service . . . it's really about the people. I just remembered how aggravating the customers in Corona Del Mar can be. Self-entitled, self-absorbed, and generally annoying. I won't go into the details about the people that rudely try to box us out as the bar began filling quickly after 6:30pm. Beautiful assholes I can do without, but I'll brave the waters anyway because the food is worth it.
  11. We stopped by Crow Bar again, this time arriving early enough (5:30pm) to snag a spot at the bar in the corner. I generally prefer bar seating when dining out anyway, but at a pub of sorts like Crow Bar it just seems like a natural choice. Commensurate with our first experience, the food and beer were both great. I also took some time to look into their wine list. Most of the bottles appeared to be interesting or new in some way and were generally priced at $35 - $75. There were only a dozen or so that topped out above the $100 mark so they're obviously hoping to push through moderately
  12. As I mentioned, we did a great job of capturing the production process, but we failed to shoot the finished dish. This was a pasta course so each diner received one filled pyramid in the center of a shallow bowl. I added gremolata ingredients into a butter foundue (beurre monte) and simmered the mixture at low heat just to warm the garlic. The gremolata butter was spooned over and around the pyramid then I used reduced braising liquid to accent the sauce.
  13. The Boulevard Restaurant Cookbook has an interesting recipe for a trio of veal (Cheeks in Ravioli, Osso Bucco, and Roasted Tenderloin). The ravioli shape really interested me because it was basically a pyramid of sorts filled with luscious and rich ingredients. I decided to give it a whirl. In their version, the ravioli triangles/pyramids are filled with a base of creamed spinach and a small square of braised veal cheeks. For ours we used the creamed spinach (fresh spinach wilted with onions then simmered in cream and seasoned with salt, pepper, and nutmeg) and braised beef shortribs (sho
  14. So how was it? Any details you want to divulge?
  15. SiseFromm


    I read that review this morning over a cup of coffee. I found the review to be interesting and the wine program sounds really exciting. I love anybody that would actually keep sediment from a bottle of 1978 Petrus on hand at the restaurant. Unfortunately our dance card is full through the end of 2007 so I don't think I'll make it until January or February.
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